This recipe is one of my prized possessions, and I can’t believe I waited so long to share it with you. I am choosing not to be humble and arrogantly declare I am a queen at quiches, and it’s one of the few dishes I will happily whip up at any given time.
Last week, I made this quiche after almost three years, and it made me feel rather accomplished. I recorded the makings on Snapchat – my new favourite social media portal, and am incredibly proud of myself for learning it. I am attempting to put something cool, something food related and share Kitchen Therapy journeys with you on Snapchat. I do struggle with technical stuff and take ages to get the hang of these things (yes, go ahead judge me!). Oh, and I believe there is something even cooler now called Insta-stories, but I doubt I have the capacity to learn that at the moment!
The few of you who know me well, will know just how pathetic I am at anything that requires technology. An iPhone, laptop, photography, designing – I suck (excuse my French!) at all of it – kind of ironic, considering these are essential for the success of a food blog!
However I am learning something new everyday, trying something different every other day, and I am feeding my loved ones far too many calories on a daily basis! So, if you have been following me for a while, do send me messages of encouragement, and do tell me if you have noticed any improvements – I just got this website updated, thanks to the wonderful team at Emporio Marketing and I put in a small picture of myself (I don’t usually like my own photos!).
Suggestions, recipe demands, opinions… please send them in at: firstname.lastname@example.org || Follow me on Snapchat: kitchentherapy1
The classic French quiche has a few parts, and may sound daunting, but making pie dough is one of the most therapeutic activities I enjoy. The other components are jokingly easy, and once you’ve made it a couple of times, I promise you won’t need to look at the recipe again. A quiche does not have any garlic to it, and the only seasoning that traditionally goes in is salt, pepper, dill and nutmeg
The major mastery required is to roll out the best crust, which is thin, but not too thin, crispy but flaky, and just right which you can find here: Savoury Pie Crust. This dough is enough for an 11 inch pie, and some left over to make a smaller Cheese + Tomato Pie.
You can vary the fillings with options such as: – spinach, peppers, corn, broccoli, baby tomatoes, asparagus, sliced potatoes, roasted sweet potatoes or caramelized onions. Non-vegetarians can add in bacon, ham, sausage or seafood. Get creative, use leftovers… and remember to add a wonderful amount of cheese!
- 1 portion Savoury Pie Crust dough (recipe link above)
- 1 ½ cup mushrooms, sliced
- 1 ½ onion, sliced
- 3 eggs
- 400 ml cream
- 1 cup grated cheese (preferably a mix of cheddar, gruyere and Swiss)
- 2 tbsp dried dill
- 1 tsp salt
- 1 tsp pepper
- ¼ tsp nutmeg
- Roll out the pie dough for an 11 inch pie tart tin.
- Transfer onto the tin and prick with a fork.
- Blind bake for 10-13 minutes.
- Meanwhile, roast the onions and mushrooms in a non-stick pan on high heat, with no oil. Sprinkle just a pinch of salt over.
- Once they are well cooked, remove from heat.
- In a mixing bowl, whisk the eggs, with salt, trying to incorporate as much air as possible.
- Then pour in the cream and whisk.
- Add the cheese, herbs, nutmeg and pepper.
- Place the mushroom mix on the tart evenly.
- Pour the cream mixture over, filling all the way to the top.
- Bake in a preheated oven for 25 minutes at 190°C, until puffed, golden and brown.
- Allow to rest for 10 minutes before serving.
- Note: always reheat in an oven.